Spicy Pork Loin and Rosemary Potatoes in the Oven

Ingredients:

Pork

• 1 tbsp. cumin seeds
• 1 tbsp red pepper flakes
• 0.5 tbsp black peppercorns
• 1 tbsp garlic powder
• 1 tbsp. salt
• 1 piece (1.3 kg) pork loin, cut into 4 steaks 5 cm thick.
• 2 tablespoons of vegetable oil

Potato

• 3 large potatoes, cut into 2.5 cm pieces.
• 2 sprigs rosemary, leaves removed
• 2 tablespoons of vegetable oil

Sweet and sour sauce

• 3/4 cup sugar
• 0.5 cup red wine vinegar
• 1 cup orange juice
• 1 tbsp. butter

Preparation:

1. Preheat oven to 200°C.
2. Place the cumin seeds, red pepper flakes, and peppercorns in a spice grinder and grind to a fine powder. Transfer to a small bowl and mix with the garlic powder and salt. Rub the mixture all over the pork. Let it sit at room temperature for 30 minutes.
3. Meanwhile, in a medium bowl, toss the potatoes with rosemary, oil, and salt. In a small saucepan, combine the sugar, vinegar, and orange juice and bring to a boil. Reduce the heat and continue to simmer the sweet and sour sauce until reduced by half, about 10 minutes. Remove from the heat, stir in the butter, and keep warm.
4. Heat 2 tablespoons of vegetable oil in a 32 cm (12 in) cast iron skillet. When hot, add the pork and brown on both sides. Add the potatoes and place in the oven. Bake until the meat and potatoes are fully cooked through, about 40 minutes. Serve the pork and potatoes drizzled with sweet and sour sauce.